I came across this recipe when my sister in-law gave me a recipe book for Christmas with some lovely recipes and also tips. I came across this buttercream recipe, and haven’t used any other recipe since. I use this recipe for decorating cakes and cupcakes to everything in between too.
This buttercream recipe is airy, fluffy and perfect!
2 Cups (500g) Unsalted Butter at Room Temperature
6 Cups (1.5kg) Icing Sugar
2 Tsp (10ml) Kosher Salt
2 Tsp (10ml) Vanilla Essence or Vanilla Paste
1/4 Cup (60ml) Milk
Using an electric mixer, beat together the butter, icing sugar, and salt on low speed until combined, about 2 minutes. Scrape down the sides of the bowl, increase the mixer speed to medium-high, and beat until fluffy, about 3 minutes. Add the vanilla and milk and beat on medium-high speed until the frosting is light and fluffy, 3 to 5 minutes.
Remove the frozen cake layers from the freezer and decorate your cake or cupcakes to your own preference. You can add some food gel colouring to turn the buttercream into colours, and pipe onto your cake and cupcakes to your hearts desire.
Chocolate Buttercream: Sift 1 cup (250ml) cocoa powder together with the icing sugar before creaming with the butter and salt.
Orange Buttercream: Add 1 tablespoon (15ml) grated orange zest to the mixture.
Almond Buttercream: Substitute 1 and 1/2 teaspoons almond extract for the vanilla extract.
Vanilla Buttercream recipe by: Kelsey Nixon
The Perfect Buttercream!